Strawberry Vanilla Layer Cake with Strawberry Jam
There’s something about a layer cake that feels like a true celebration. Whether it’s a birthday, an anniversary, or just an excuse to bake something beautiful, a towering cake with layers of flavor always steals the show. This Strawberry Vanilla Layer Cake is no exception. It’s soft, fluffy, and bursting with fresh fruit flavor, thanks to a combination of vanilla cake, tangy strawberry jam, and the most luscious strawberry buttercream—all made extra special with a secret ingredient: freeze-dried strawberries.
I’ve always loved a good strawberry cake, but too often, they fall into one of two traps: either the strawberry flavor is too subtle, or the fresh berries add too much moisture, making the frosting too soft. That’s where freeze-dried strawberries come in. Blended into a fine powder and whipped into the buttercream, they deliver a pure, concentrated berry flavor without excess liquid, keeping the frosting silky smooth and stable. The result? A cake that tastes as bright and fresh as a summer day, with just the right balance of sweet, tangy, and creamy in every bite.
A Cake That’s All About Layers & Balance
The magic of this cake is in the way each component plays off the others. The vanilla cake itself is light and tender, made extra moist with a touch of sour cream. It’s just sweet enough to complement the bold tartness of strawberry jam, which seeps slightly into the layers, ensuring each bite is packed with juicy flavor. And then there’s the frosting—the real star of the show.
Instead of relying on artificial extracts or food coloring, this buttercream gets all of its strawberry goodness from freeze-dried berries. The result? A frosting that is naturally pink, vibrantly fruity, and perfectly spreadable, with a rich, creamy texture that contrasts beautifully with the fluffy cake. It’s the kind of buttercream that makes you want to lick the spoon (and maybe even the bowl).
Perfect for Any Occasion
One of the best things about this cake is how versatile it is. It’s elegant enough for a special occasion, yet simple enough to make just because. Serve it at a spring brunch, a summer picnic, or a cozy weekend gathering, and watch it disappear slice by slice.
For an extra show-stopping finish, I love to garnish the cake with fresh strawberries, freeze-dried strawberry crumbles, or even delicate edible flowers. If you’re feeling fancy, a drizzle of white chocolate or a dusting of powdered sugar can add the perfect final touch.
A Few Tips for Cake Perfection
✔ Use room-temperature ingredients. This ensures a smooth batter and even baking.
✔ Sift the freeze-dried strawberry powder before adding it to the frosting to avoid clumps.
✔ Chill the cake before slicing for sharper, cleaner cuts.
✔ Pair with a glass of prosecco or a strawberry-infused cocktail for an extra festive treat!
A Cake That’s Worth the Celebration
At the end of the day, this cake is about more than just its pretty pink layers. It’s about the joy of baking, the magic of fresh flavors, and the simple pleasure of sharing something homemade with the people you love. Whether you’re making it for a party or just to brighten up your week, this Strawberry Vanilla Layer Cake is one of those desserts that feels like a little celebration in itself.
So grab your mixing bowl, turn up your favorite playlist, and let’s bake something beautiful. 🍓🎂✨
Strawberry Vanilla Layer Cake
Ingredients
For the Vanilla Cake:
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter room temperature
- 2 cups granulated sugar
- 4 large eggs
- 1 tbsp vanilla extract
- 1 cup whole milk room temperature
- ¼ cup sour cream room temperature
For the Raspberry Jam Filling:
- ¾ cup strawberry jam
For the Strawberry Buttercream:
- 1 ½ cups unsalted butter room temperature
- 4 cups powdered sugar
- ½ cup freeze-dried strawberries finely ground into powder
- 1 tsp vanilla extract
- 2 tbsp heavy cream
Instructions
- Preheat the oven to 350°F. Grease and line three 8-inch cake pans with parchment paper.
- In a medium bowl, whisk together 2 ½ cups all-purpose flour, 2 ½ tsp baking powder, and ½ tsp salt. Set aside.2 ½ cups all-purpose flour, 2 ½ tsp baking powder, ½ tsp salt
- In a large mixing bowl, beat the 1 cup unsalted butter and 2 cups granulated sugar until light and fluffy (about 2-3 minutes).1 cup unsalted butter, 2 cups granulated sugar
- Add 4 large eggs one at a time, beating well after each addition. Stir in 1 tbsp vanilla extract.4 large eggs, 1 tbsp vanilla extract
- Alternately add the dry ingredients and 1 cup whole milk and ¼ cup sour cream, beginning and ending with dry ingredients. Mix until just combined.1 cup whole milk, ¼ cup sour cream
- Divide the batter evenly between the cake pans and bake for 28-30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- In a food processor, grind the ½ cup freeze-dried strawberries into a fine powder.½ cup freeze-dried strawberries
- In a large bowl, beat the 1 ½ cups unsalted butter until smooth. Gradually add 4 cups powdered sugar, beating until light and fluffy.1 ½ cups unsalted butter, 4 cups powdered sugar
- Mix in the strawberry powder, 1 tsp vanilla extract, and a pinch of salt. Add 2 tbsp heavy cream, 1 tablespoon at a time, until the frosting reaches a spreadable consistency.1 tsp vanilla extract, 2 tbsp heavy cream
- Place the first cake layer on a serving plate. Spread half of the ¾ cup strawberry jam evenly over the top.¾ cup strawberry jam
- Add the second cake layer, spread the remaining jam, then place the third cake layer on top.
- Frost the entire cake with the freeze-dried strawberry buttercream, smoothing it with an offset spatula.
- Garnish with fresh strawberries and food-safe flowers (such as roses).
